Ingredients:

  • 1 cup (240ml) unsweetened almond milk
  • 1/4 cup (60g) plain Greek yogurt
  • 1 medium (115g) frozen banana, broken into chunks
  • 2 tbsp (32g) creamy almond butter
  • 1 tsp (5g) pure vanilla extract
  • 1/2 tsp (2g) ground cinnamon
  • 1 tsp (5g) honey

Instructions:

  1. Pour the almond milk and Greek yogurt into the blender first to prevent frozen ingredients from sticking to the blades.
  2. Add the frozen banana chunks, almond butter, vanilla extract, and ground cinnamon on top of the liquid base.
  3. Start the blender on the lowest setting and gradually increase to high speed.
  4. Blend for 45–60 seconds until the mixture is completely smooth and no frozen lumps remain.
  5. If the consistency is too thick, add an extra splash of almond milk and pulse for 5 seconds.